• 8servings
  • 60minutes
  • 678calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, H
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250g plain flour

  2. 2 eggs, beaten

  3. 2 egg yolks

  4. 450g smoked salmon

  5. 2 eggs

  6. 250ml double cream

  7. 2 teaspoons chopped fresh chives

  8. 1/2 teaspoon ground black pepper

  9. 1 egg, beaten

  10. 450g Gruyere cheese, grated

  11. 250ml whipping cream

Instructions Jump to Ingredients ↑

  1. TO MAKE THE PASTA: Place the flour in a mound on a smooth work area, creating a well in the centre. Pour the 2 beaten eggs and 2 egg yolks into the well and slowly pull the flour into the eggs until it is all incorporated. Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine. Roll out as many sheets of pasta as possible.

  2. FOR THE SMOKED SALMON MOUSSE: Puree the smoked salmon and 2 eggs together until smooth. Slowly add 250ml double cream, chopped chives and pepper. Mix thoroughly.

  3. To assemble the ravioli, prepare a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions 5cm apart on one sheet of pasta. Brush the beaten egg on the pasta between the mounds of salmon mousse and cover with the other sheet of pasta. Cut ravioli apart and refrigerate or freeze until you are ready to use.

  4. Bring a large saucepan of lightly salted water to the boil, add ravioli and cook about 6 minutes. Drain well.

  5. Meanwhile, add to each of 8 grill-safe plates 25g Gruyere cheese and 2 tablespoons double cream. Heat under the grill until the cheese melts then add the ravioli and sprinkle 25g more Gruyere on top. Place under the grill until the cheese browns lightly.

  6. Serve the stuffed ravioli on the warm plates.


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